ID: 1d376139...
A foolproof technique to achieve juicy, flavorful pan-roasted chicken breasts every time. This method uses a professional pan-searing technique followed by an oven finish and a rich, savory pan sauce made with aromatics and chicken stock.
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Season 7-9 oz chicken breasts with salt and pepper. → Sear in a hot pan with oil for 4 minutes until golden. → Flip chicken and bake in a 375°F oven for 10-12 minutes. → Rest the chicken for 4 minutes while making the pan sauce. → Sauté aromatics in the pan, reduce with stock, and finish with butter and thyme.
Season 7-9 oz chicken breasts with salt and pepper. → Sear in a hot pan with oil for 4 minutes until golden. → Flip chicken and bake in a 375°F oven for 10-12 minutes. → Rest the chicken for 4 minutes while making the pan sauce. → Sauté aromatics in the pan, reduce with stock, and finish with butter and thyme.
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Choose chicken breasts between 7-9 ounces; overly large ones are harder to cook evenly.
Use a cast iron or stainless steel pan for the best searing results and oven safety.
Seasoning from a height helps distribute the salt and pepper more evenly across the surface.
Never skip the resting period; it is essential for keeping the meat juicy.
If the oil is rolling smoke heavily, it is burning and should be replaced.
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